Cranberry Polenta Cake recipe

This impressive cake, topped with caramelised cranberries and sultanas and made with polenta, is a sweet and easy to put together cake that will most definitely impress this holiday season. The cranberries and sultanas jewel the cake, making it look absolutely stunning.

Directions:

Melt 50g butter. Pour into a 23cm round cake tin, tilting it so that the butter coats the sides. Sprinkle in 150g sugar, moving the tin around so that it also coats the sides, then sprinkle in the cranberries and sultanas.

Cream the remaining butter and remaining sugar together until pale and fluffy. Beat in the eggs one at a time, making sure the first is incorporated before adding the second.

Mix the flour, polenta and baking powder together. Add to the butter and sugar in three parts, mixing well after each addition, alternating with the milk.

Pour the cake mix into the prepared tin. Bake for 180C for 45-50 minutes, until tested done with a clean skewer. Leave to cool for around half an hour before inverting out onto a platter.

Feel free to omit the sultanas and use chopped candied fruit instead. This recipe serves ten.